Paleo Honey Sesame Chicken

If you know me, you know that I love Chinese food. Whether it is some amazing sushi and hibachi or some non-authentic Chinese buffet. I live for it! If I had to choose one food to eat for the rest of my life…it would be sesame chicken! As you probably know, buffets aren’t known for being healthy and neither is Chinese takeout. So, I thought I would try to recreate my favorite dish. I came in to this with really high standards. I have made probably 10-15 different recipes over the last two years and I feel like I finally nailed it! It tastes like takeout. It tastes BETTER than most takeout. I’m pretty proud of this one and if I have it my way, we will be making weekly!

When I figure out the perfect cauliflower rice I will let you know. My current recipe is okay but really , I don’t want to share anything that isn’t great! You could also serve this meal over regular rice if you aren’t Paleo or some spaghetti squash lo-mien (yum!).

Paleo Honey Sesame Chicken


  • 2 Pounds
    Chicken Breast
  • 1 Cup
    Arrowroot Flour
  • 2
    Eggs + 1 Teaspoon Water
  • 1 Teaspoon
    Pink Hymilan Salt
  • 1/2 Teaspoon
    Ground Ginger
  • 3/4 Cup
  • 1 Teaspoon
    Apple Cider Vinegar
  • 1/2 Cup
    Avocado Oil (Or Olive Oil)
  • 1/4-1/3 Cup
    Teriyaki Coconut Aminos
  • 1 Tablespoon + water
    (Optional to thicken)
  • 1 Teaspoon
    Sesame Seed (garnish)

Cooking Directions

  1. Mix eggs in small bowl + 1 Teaspoon water, set aside
  2. Put 1 Cup Arrowroot Flour in a different small bowl, set aside
  3. Cut chicken in to bite size pieces
  4. Dip in egg and then cover with flour
  5. Place floured chicken pieces in to a pan with 1/2 cup heated oil ( I decided to do two batches of chicken so they could really crisp up and not be crowded)
  6. Cook until both sides are golden brown, place on plate and set aside
  7. Remove most of the oil from the pan and place back on stove
  8. Mix together honey, salt, ginger, ACV and Coconut aminos
  9. Pour into pan on stove along with the chicken
  10. Let boil for 2-3 minutes
  12. Sprinkle with sesame seeds and serve over cauliflower rice






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